The Egg Kitchen

Egg is arguably one of most essential ingredients in the kitchen. Therefore, here are some tips for how to separate egg yolk/white and how to tell a good egg from a bad egg.

Number 1:
This may seem redundant, but according to Carmen Snr., this tip will save cooks many frustrated moments of finding yolk in their egg whites (thereby ruining meringue's etc.)

Separate the egg white from the yolk, and place the yolk in one bowl (Bowl 1) and the white in another (Bowl 2). Using Bowl 3 (or glass, whatever), separate the next egg, and then put yolk in Bowl 1 and white in Bowl 2. You use Bowl 3 to separate further eggs, unless one of them happens to break and you get yolk in it. Yolk is to meringue what salmonella is to chicken -> it will kill it (I may be being dramatic here). This way, you don't risk getting yolk in the white, since the white's are "safe" in another bowl.

Number 2:
Older eggs (not necessarily bad eggs, just those reaching their expiry date) will have a fleshy membrane on the inner surface of the egg shell (once it is opened) that separates itself from the egg shell.

It may be hard to see in these images (my camera is on the fritz, so I had to use my phone camera) but you may be able to see how the white membrane has sort of "lifted" from the egg shell. This is a sign of an 'older' egg.
Older eggs should not be used for recipes that require uncooked egg (ie. mousse). Also, it is much easier to separate the egg white and yolk from newer eggs than older eggs, as older eggs are more likely to have yolk that breaks off and 'ruins' your egg white.

There you go, some essential tips for the kitchen.